Caramelized Onion & Cauliflower Biryani
with Chutney-Dressed Cashew Salad
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
Warm fluffy basmati rice is the star of this fragrant Indian dish, laced with lemon zest and caramelized onions. Golden spice-roasted cauliflower gives it heft, while an inventive salad is crunchy with radishes and cashews in a mango chutney vinaigrette.
We will send you:
- 100g Radishes
- 200g Cauliflower florets
- 1 Scallion
- 1 Lemon
- 30g Mango chutney
- 25g Caramelized onions
- 25g Roasted cashews
- 160g Basmati rice
- 30ml Vegetable demi-glace
- 7g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard seeds, black peppercorn, turmeric, dried fenugreek leaves)
Contains: Cashews • Mustard
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
12 g
Saturated Fat
2 g
Sodium
830 mg
Total Carb
90 g
Sugars
14 g
Protein
12 g
Fibre
7 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the cauliflower (halve if large) with ⅔ of the mango chutney, a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Make the biryani
- Meanwhile, zest and quarter the lemon.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- In a medium pot, combine the rice, lemon zest, demi-glace, onions, ½ the white bottom of the scallion, the remaining spices, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Make the salad
- Meanwhile, cut the radishes into matchsticks.
- Roughly chop the cashews.
- In a medium bowl, combine the juice of ½ the lemon wedges, the remaining mango chutney and white bottom of the scallion, a drizzle of oil and S&P.
- Add the radishes and cashews; toss well.
Plate your dish
- Divide the biryani between your bowls.
- Top with the cauliflower and salad.
- Garnish with the green top of the scallion and remaining lemon wedges. Bon appétit!
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